Zach Brooks

"I’m used to my hunks of pork being thick and melt in your mouth tender, but found myself really enjoying the thinly sliced belly (with it’s equal ratio of fat to meat in every bite)."

CBS Los Angeles

"The first name to come to the lips of die-hard ramen fans is Daikokuya."

Cathy Chaplin

"The broth was thick, milky, and luxurious, while the noodles were curly and springy. A couple spoonfuls of finely minced garlic and florescent pickled ginger balanced out the bowl to perfection."

Kait Russo

"The pork is sweet, tender, incredibly flavorful and melts right in your mouth. Although a huge bowl of ramen, I always find myself finishing every last drop."

Lisa Paredes

"The complexity of flavors and heartiness in a simple bowl of well-made ramen noodle soup is compelling."

Melanie Rivera

"The standout here is the broth, which is hearty and fatty with just the right amount of spicy zing."

Katie Johnstonbaugh

"The protein involved in the silky wonderous broth is Kurobuta pork bones, and while they bathe for many hours overnight, the broth becomes milky and rich and wonderful while the pork simply melts in your mouth."

Darin Louie

"The broth has a deep, rather intense flavor to it. While the fat content is rather high in the soup, it doesn’t taste overly fatty. I really like the noodles too, curly with a nice chew to them."

Eatosaurus Rex

"Daikokuya in Los Angeles’ Little Tokyo is pretty much the definitive ramen place in Southern California."

Malcolm Johnson

"So yes, it’s a great Ramen shop. Yes, it’s a little hard to get into, but they make it worth your while."